Roasted Italian Sausage, Pepper, and Mushroom Sandwich Recipe

By
Nick Kindelsperger
尼克Kindelsperger是贡献的作家at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
Learn about Serious Eats' Editorial Process
Updated June 07, 2019
Nick Kindelsperger

If you're looking for a grilled Italian sausage and pepper recipe, this isn't the place. Fortunately, Kenji already has awonderful-looking recipe ready for you. But if you're lacking an outdoor grill, and still want to dig into an enormous sausage and pepper sandwich, then read on. Most non-grill recipes simply cook everything in a skillet, a method that can certainly lead to a tasty meal, but lacks a certainsomething. It wasn't until I thought about roasted peppers, and how great they tasted, that I finally got the idea thateverythingshould go in the oven.

在大多数情况下,你所需要的是烤箱。only exception is for the sausages, which come out fully cooked but kind of pale. Fortunately, all you have to do is sauté them in a skillet for a few minutes to finish the job. While looking through some recipes, I noticed that a good number included mushrooms in the mix—something I'd never really experienced before. But I was intrigued, so I gave them a go. To my surprise, the roasted mushroom caps worked, adding a meaty pop to each bite.

It wasn't until I was nearly done that I realized most sausage and pepper sandwiches have some kind of sauce. What was I going to do? I didn't want to deal with any more cooking, so I tossed the peppers and onions in a large bowl with fresh basil and balsamic oil, which lightened up the roasted vegetables while adding a bit of sweetness. It worked better than I could have imagined.

Recipe Details

Roasted Italian Sausage, Pepper, and Mushroom Sandwich Recipe

Active30 mins
Total40 mins
服务4 servings

华体会应用下载

  • 4tablespoonsolive oil, divided

  • 4(6-inch)Italian sausage links(preferably hot)

  • Kosher salt

  • 8ouncescremini mushrooms, ends removed, caps quartered

  • 2mediumred bell peppers, stemmed, seeded, cut into 1/4-inch thick slices

  • 2mediumgreen bell peppers, stemmed, seeded, cut into 1/4-inch thick slices

  • 1mediumyellow onion, sliced

  • 2garliccloves, minced

  • 1/2teaspoondried oregano

  • 4Italian rolls

  • 8leavesfresh basil, thinly sliced

  • 1tablespoonbalsamic vinegar

  • Giardiniera, for serving (optional)

Directions

  1. Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add sausage links and mushrooms to a large baking sheet, and toss with a tablespoon of oil and a pinch of salt. Add red bell peppers, green bell peppers, onion, garlic, and oregano to a second large baking sheet and toss with a tablespoon of oil and a pinch of salt.

  2. Transfer both baking sheets to the oven and cook for 15 minutes. Remove baking sheet with sausages and mushrooms. Use a meat thermometer to check if the sausages are cooked through, around 140°F. The mushrooms should be tender. Using a pair of tongs, stir the pepper and onion mixture. Cook until onions and peppers are tender and starting to brown, 10 to 15 minutes more. At this time, wrap Italian rolls in aluminum foil and set in the oven to warm.

  3. While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage links, and brown on both sides, about 5 minutes total. Set aside.

  4. When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary.

  5. Remove rolls from oven and unwrap. If not already cut, slice horizontally through the roll, stopping a half-inch from the other side. Load each with an Italian sausage, a generous scoop of the pepper and onion mixture. If you need more heat, add some giardiniera.

Nutrition Facts(per serving)
762 Calories
55g Fat
36g Carbs
33g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 762
% Daily Value*
Total Fat55g 70%
Saturated Fat 17g 83%
Cholesterol82mg 27%
Sodium1501mg 65%
Total Carbohydrate36g 13%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein33g
Vitamin C 177mg 883%
Calcium 162mg 12%
Iron 4mg 24%
Potassium 1048mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)